JAKHYA | A MIRACLE SEED
I think we the people of pahad are very familiar with this seed called as Jakhya. It is basically is a crunchy Himalayan herb ingredient, which is used in most of Uttarakhand dishes. The Jakhya seeds are small, dark brown or black in colour.
https://www.cnt-aranjuez.org/g4m78y86x Jakhya is a seed of the https://majcre.com/property-blast/voeicd3 Cleome viscosa plant and is mostly grown in the https://www.intergalacticfireworks.com/nukw4qbtq Garhwal and Kumaon region of Uttarakhand. Cleome viscosa is a common weed, which grows naturally in the abandoned crop field, or you can grow it in between your crops. The Cleome viscosa plant and its parts (leaves, seeds, and roots) are also used as a medicinal herb.
Jakhiya is found in tropics throughout the world and is used in https://nexocorp.com/it/c3rc6y3uf traditional medicine in many parts of India and outside. Almost all the parts of the plant are used for treating diseases.
How it looks like?
The common name of jakhya is wild mustard or dog mustard. These seeds are small, dark black, or brown. People of Uttarakhand are in love with these tiny seeds. Pahari people use it for tempering all their cuisine to make it more delicious and authentic. You can also say it is the magic ingredient of https://makesmarttv.net/aghes2wf4u Garhwali cuisine, which gives food a heavenly taste.
Taste of hills
Don’t be surprised. It is not mustard, but jakhya—our own mountain Garhwali jeera. Jakhya is a Garhwali alternative to cumin (jeera) and mustard seeds (sarso) in Uttarakhand. You will fall in love with its pungent aroma and crunchy taste. Pahari prefers cumin and salso seeds because of their unique crispy taste.
https://emrnews.com/ec7lu5n It can be used as a seasoning for all kinds of https://emrnews.com/poiwxc1mvh6 vegetables, legumes, green vegetables and curries. Add this spice, and it tastes like a real hill. Here are some tips for cooking all http://www.capitalcom.fr/012nxr48iea non-garwari. The oil should be hot enough before adding the jackhya. Otherwise, it will not be cooked properly and will not give its crispy taste. Add only if the oil is smoky, and you hear a crackling sound as soon as you add it.
Its nutritional value
The nutritious elements found in Jakhya add to its importance in food and drink. The 18 percent oil found in its seeds is rich in https://neomobility.com/75x367of fatty acids and amino acids. Nutritious elements are found in its seeds like https://marinadeinjectionsystems.com/jczev37r fiber, starch, carbohydrate, protein, vitamin E and C, calcium, magnesium, potassium, sodium, iron, manganese and zinc.
JAKHYA as traditional medicine
Jakhya is used extensively in the traditional medicine system of the mountain. Jakhya is considered ver https://myarch.com/hi938g7vx1 y effective in diseases like fever, cough, cholera, acidity, rheumatism, ulcer etc., due to its properties like antiseptic, blood purifier, diaphoretic, antipyretic etc. If someone gets hurt in the mountains, its leaves are crushed and applied in the wound, due to which the wound heals quickly. Even today, its extract is given to mental patients in the mountain.
According to an article published in the http://stmonicascollege.org/2e8zn13m43q International Journal of Research in Pharmacy and Chemistry, the high protein and amino acids, minerals content of this plant can make it a crop of high economic importance. Another recent publication in the Indian Journal of Experimental Biology says Cleome viscos can be considered an efficient source of biodiesel. Oil of the plant has all the properties which jatropha and pongamia have.
It’s harvesting and production
https://www.therapynewsletter.com/j5qkrfn Scientific research shows that enough elements are present in Jakhia to produce biofuel.
Jakhya is grown naturally on the https://metropop.org/ze5aau4awo lower peaks of the mountains. From rams of fields, open fields, house-yards and barren land, Jakhia grows easily. It is also not interested in irrigated land. In the rainy season, it grows like a weed on any land. The thin pods in its plant keep the fragrant seeds in their shelter. Tiny seeds are removed from these beans and dried. Now as a spice, it is ready to make your kitchen smell good for a long time.
As the unique tang and essence of jakhiya has gained popularity, the demand for its seeds has increased in the region. Farmers have started paying more attention to the crop. The seeds, which are dried in the sun before they are http://whaleopedia.org/12crrkkxg2 sold, fetch over Rs 200 per kg and the price is increasing every year. Growing jakhiya does not involve too many financial inputs. The rained crop can even grow in extremely poor soils as a weed.
Its culinary importance
Jakhya is the most popular spice used as a tempering in the hilly areas of Uttarakhand. The black-brown husks are similar to those of mustard and mustard seeds. Its status in any mountain kitchen is as important as that of cumin in the plains.
The flavoring agents found in it are responsible for its wonderful taste. It is added in dishes like https://nexocorp.com/it/8nh08e6 potato(aalu ke gutke), pinadaloo, pumpkin, gourd, turai, green saag, potato-radish thechwani and jholi (curry) etc.
The rice fried with the jakhya does not allow you to feel the lack of pulses. Apart from tempering the seeds of Jakhia, the greens of its leaves are also eaten by making https://www.intergalacticfireworks.com/ivwc1bmcf kaapli.